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----- Original Message -----
From: Sue
To: phaedrus
Sent: Tuesday, October 05, 2004 7:10 PM
Subject: Enjococado
Hi Phaedrus,
Any chance you could find a recipe for Enjococado? (En-Ho-Co-CADO)?
It's from a Mexican restaurant from the SF Bay Area called the Blue Agave.
I've been looking for years!!
Let me know please!
Sue
Hello Sue,
I was only able to find one recipe, on a message board. The writer said that "enjococado" was the same as "en jocoque".
The ingredients seem right, so I guess they must be correct.
Phaed
Pollo en Jocoque (Chicken in Yogurt)
4 to 6 persons
1 mandarina (a manarina is somewhere between
an orange and tangerine and more sour)
1 orange (large)
3 large garlic cloves
3 green onions
2 -3 red poblano chiles
3 tbl olive oil
1 cup cooking oil
2 cups jocoque (jocoque is a type of yogurt
that is close to "creme fraiche")
2 lb chicken pieces
1 cup sliced almonds (soak in hot water and
remove skins)
Preparation:
1) Wash chicken and dry well
2) Char chiles over open flame or in frying
pan and place in plastic bag for 5 minutes
to sweat.
3) Remove from bag and remove charred skin,
inside veins and seeds.
4) Heat cup of oil until very hot and fry
chicken until done and remove from pan..
5) Remove remaining oil from pan, leaving
chicken residue and add olive oil to same pan.
6) Chop garlic. onion, almonds and chiles
and sauté in olive oil until done.
7) Add chicken, orange and mandarina juice
and cook for 10 minutes, stirring gently so
as not to break up chicken.
8) Add jocoque and salt to taste (do not
add pepper)
** you can add more juice or jocoque to
taste as you play with the recipe
John sent his version of the dish:
> -----Original Message-----
> From: John
> Sent: Saturday, March 24, 2012 4:27 PM
> To: phaedrus@hungrybrowser.com
> Subject: Enjococado recipe update???
>
> I had done a google search on "Enjococado" and noticed an
> old request on your site for the recipe. I eat at the
> restaurant that the person requested the recipe from quite a
> bit, and have recreated the recipe for home use. The old
> request was from 2004, so if you are interested in updating
> it let me know and I'll send the recipe. The recipe you
> posted for Pollo en Jocoque is nothing like the enjococado
> at the restaurant.
>
> John
Hello John,
Yes, please send it. Thanks!
Phaed
From: "John"
To: "Phaedrus"
Subject: Re: Enjococado recipe update???
Date: Sunday, March 25, 2012 11:21 AM
OK, recipe is attached. The sauce at Blue Agave & Fiesta Del Mar (the SF bay area restaurants that serve this dish - same family owns both)
is a very orange color. I have done side by side taste tests of the restaurant version and my home cooked version and they are very close
in taste, but I have always had an issue getting my sauce to be as orange in color as theirs. It recently dawned on me what ingredient I
was missing as there aren't too many orange spices (turmeric and anchiote paste - made from orange annatto seeds). So I added 1T of anchiote
paste which is used in Mexican cooking, and I'm sure that it is the mystery ingredient (in the past I just used some orange food coloring).
Anyways I have not made thedish yet with the anchiote paste, so I just updated the recipe to use 1T although it may need more to get the
color right. I'll be making it again in 2-3 weeks and I'll send a quick update then.
John
------------------------------------------------------------------------------
Enjococado
2-3 dried guajillos chilies
1/4 c slivered almonds (plus additional for garnish)
2 cloves garlic, peeled and chopped coarsely
1/2 large onion (cut into large chunks)
3-4 roma tomatoes (cut in half, seeds removed)
1 T tomato paste
1 T anchiote paste (or more to get that nice orange color the sauce has)
1/4 cup vegetable oil
1 teaspoon cumin
1/2 - 3/4 teaspoon cloves
1 t salt
1 16 oz container sour cream
4 boneless / skinless chicken breasts
Directions:
Cut tops off peppers, slice in half and remove seeds. Bring some water to a boil, turn off heat and then add peppers and s
livered almonds and soak for 30 minutes.
Turn oven on broil. Broil tomato halves and onion on a well oiled pan (makes it easier to clean up, or put on tin foil)
until charred (about 20 min).
Place peppers, charred onion/tomatoes, tomato paste, garlic, soaked almonds and about 1/4 cup water (just enough so it
will blend) in blender.
Blend on highest speed until smooth.
Add vegetable oil and anchiote paste to pan over medium heat. Stir around for ~30 seconds as the oil heats up to get a
nice orange color to the oil (you don't want to burn the anchiote paste!). Add pepper mixture to pan, and simmer for
about 15 minutes, stirring constantly. Add sour cream, salt, cumin, and cloves and simmer till thickened (and drops of
red oil show up on top). If the sauce is not orange enough add some additional anchiote paste.
Taste and add salt if necessary, then strain into serving bowl.
Meanwhile, poach chicken in salted water until just cooked & tender (internal temp about 160). Spoon sauce over chicken,
and garnish with slivered almonds. Serve with black beans and rice.
----- Original Message -----
From: Tanya
To: phaedrus
Sent: Thursday, October 07, 2004 4:27 AM
Subject: Recipe Search
Dear Phaed
I have searched myself and found nothing so far. I'm trying
to find a receipe that my mother made called 'Butter Drop Biscuits'.
This she made in a saucepan and the consistency was very fluid.
When ready she would drop a teaspoon of the mix onto a greased baking
tray and place in a hot oven for only 8 - 12 minutes I think. The mix
would spread and turn golden brown and crispy around the edges but the
middle would be quite sponge like. These didn't have a very long shelf
life and had to be kept in an airtight container to stop them from
becoming soft. These had a buttery vanilla like taste.
Can you help me?
Many thanks for your efforts
Tanya
Hello Tanya,
The only recipe that I can find with that name is the one below.
Phaed
Butter Drop Biscuits
1 c. Buttermilk, warm
1/2 c. Sugar
4 c. Sifted flour
1/4 c. Shortening , melted
2 Eggs, beaten
1/2 c. Nuts, finely chopped
1/2 tsp. Salt
4 tsp. Baking Powder
Cooking oil
Cinnamon and sugar mixture
1 Yeast cake dissolved in 1/4 c. lukewarm water
Combine heated buttermilk, sugar and melted shortening.
Add 2 cups flour. Beat well. Add dissolved yeast, beaten
eggs, and nuts. Mixing well. Add enough flour to make a
tiff batter. Beat well. Cover and let rise. Cut down.
Heat cooking oil for frying (375 degrees) Drop small
spoonsful of batter into hot oil. Fry until golden brown.
Drain and roll in cinnamon and sugar mixture.
----- Original Message -----
From: Rogene
To: phaedrus
Sent: Thursday, October 07, 2004 8:10 PM
Subject: Two Cookie Recipes
Dear Uncle Phaedrus,
I found your site quite by accident. But if you are the source...
I've got a couple of requests!
I'm looking for a soft Amaretti Italian cookie. A macaroon that
is crisp on the outside and soft and chewy in the middle. Have you
heard of such a cookie?
I appreciate your help!
Rogene
Hello Rogene,
Below are all of the amaretti cookie recipes that I could find.
The first one is probably the most authentic, but I don't think
bitter almonds are readily available in the US.
Phaed
Amaretti cookies
250 grams sweet almonds
250 grams bitter almonds
500 grams sugar
3 egg whites
some white flour
Immerse the almonds in boiling water, then drain
and peel them. Put them on a slab and dry them
in a tepid oven. Grind them with a mortar, a few
at a time, reducing them to a powder. Beat the
egg whites in a bowl and slowly add the
almonds and suger, mix well obtaining a soft but
not limp paste. Form little walnut-sized balls and
place them on a cookie pan covered with wax
paper dusted with flour. Press slightly on each
one and place in a heated oven (120 to 150
degrees for about 25 minutes or until they have a
golden color.
------------------------------------------------------
Amaretti Cookies
Ingredients :
1 (8 oz.) can almond paste
1/2 c. confectioners' sugar
1/2 c. granulated sugar
1/4 c. flour
Pinch of salt
2 egg whites, slightly beaten
Preparation :
Preheat oven to 325 degrees. Cover cookie sheets with brown
paper. Blend by hand or food processor. Break almond paste in
pieces; gradually blend in sugars, flour, salt, egg whites.
Drop by teaspoonfuls onto paper-covered cookie sheets or use
cookie press. Press 4-8 pignoli (pine nuts) on cookies; or press
1/2 cherry in center; or plain. Bake 15-20 minutes until golden
brown. Lay paper lining on a damp cloth (i.e. wet towel). Cool
2 to 3 minutes, work cookies off paper.
----------------------------------
Amaretti Cookies
Ingredients :
1 1/4 c. whole almonds, ground
1 c. sifted 10X sugar
2 egg whites
1 tbsp. Amaretto
1/2 tsp. vanilla
Preparation :
Line cookie sheet with brown paper or foil - set aside. In
medium bowl, stir ground almonds and 10X sugar - set aside. In
medium bowl, beat egg whites, Amaretto and vanilla with electric
mixer until forms stiff peaks - fold in almond mixture 1/3 at a
time. Drop mixture from rounded teaspoon 1 1/2 inches apart on the
prepared cookie sheet. Bake 12-15 minutes at 300 degrees or just
brown. Turn oven off and leave door closed for 30 minutes allowing
cookies to dry in oven.
----------------------------------
Amaretti Cookies
Ingredients :
1 lb. almonds
1 1/2 c. sugar
1 heaping tsp. confectioners' sugar
2/3 c. egg whites (4 to 5)
2 tsp. almond extract
Preparation :
Preheat oven to 375 degrees. Put almonds into boiling water and
leave for approximately 45 seconds. Drain, rinse in cold water and
rub between fingers to remove brown skin. Dry on a paper towel and
place on a foil lined cookie sheet in 375 degree oven for about 3
minutes. Remove and allow to cool completely. Combine almonds, 1
1/4 cups sugar and confectioners' sugar in food processor with metal
blade and process until very fine. In large mixing bowl, beat egg
whites until they form stiff peak. Blend in almond-sugar mixture
and almond extract, mixing thoroughly by hand until a smooth paste
like dough is formed. With pastry tube or teaspoon, form 1 inch
balls and place on lightly greased and floured cookie sheet, 2
inches apart. Sprinkle with remaining sugar. Bake 15 to 20 minutes
until well browned. Remove cookies to a rack and allow to cool
completely. Store in airtight container. Yield: 5 dozen.
----- Original Message -----
From: Jon
To: phaedrus
Sent: Tuesday, October 05, 2004 11:11 AM
Subject: Pear Honey made with white Karo syrup
Can find the recipe for 'Pear Honey', a breakfast biscuit spread,
made with lots of granulated sugar but not with white Karo syrup.
Does such a creature exsist? Jon
Hi Jon,
Sure. See below.
Phaed
Pear Honey
Ingredients :
9 1/2 c. pears, cut like French fries
2 1/2 c. sugar
2 1/2 c. Karo syrup
1 can crushed pineapple (lg. can)
1 (8 or 10 oz.) jar cherries with juice
Preparation :
Mix all ingredients together. Let set overnight. Cook to a
preserve. Seal in jars.
----- Original Message -----
From: Marilyn
To: phaedrus
Sent: Tuesday, October 05, 2004 6:57 PM
Subject: graham cracker cookie receipe
Dear Phaedrus,
I am trying to find a receipe that will tell me how to make my own
graham crackers.
I do not want to use the commercial products. I want to make them
from scratch.
Thanks
Marilyn
Hello Marilyn,
See below.
Phaed
Homemade Graham Crackers
1 cup graham or whole wheat flour
1 cup unbleached flour
1 tsp. salt
1 tsp. baking powder
1/4 cup margarine or butter
1/2 cup honey
1/4 cup milk
Combine flours, salt, baking powder. Cut in butter or
margarine until consistency of cornmeal. Stir in honey.
Add milk to make a stiff dough.
Roll out on floured surface to 1/4-in. thickness. Cut
into squares. Prick with a fork. Brush with milk.
Bake at 400º F. on baking sheet for 18 minutes or until
golden brown.
If rolled thicker, these crackers can be used as teething
biscuits.
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